A bit of a side note, but this kind of decoction schedule brings up a question I've always had:During the long (maybe 90 minutes?) acid rest in the mash tun, phytase is slooooowly breaking down the phytin, right? Assuming your water chemistry was right pH isn't getting anywhere near "too low?" ...Is anything else going on at this time? And if I've done this right, how long would it take for it to be "too long?" Several hours?

I assume this is just a good temp to leave the mash at since there's no other enzyme activity?

I made a double bock last year that took a first in a large competition. It is based on the Gordon Biersch recipe.Tax Day Doublebock 10 gallons15.5# 52.6% Wyerman floor malted pils (based on 78% efficiency)12# 40.7% Wyerman Light Munich1.5# 5.1% Caramunich I0.25# 0.8% Carafa I1.5 ounces black patentpH adjusted to 5.4 with CaCl and lactic acidThis was triple decocted with rests at 103, 138 ramped to 148, then 156, then mash out at 168.90 minute boilFWH with 2 oz Hallertauer mittlefruh 14.7 bu's@60 add 1 oz hersbrucker 6.2 bu's@10 add 1 oz mittlefruh 2.4 bu'sThis was split into two 5 gallon fermenters, one used 800 Pils and the other 860 Helles yeast.O.G. was 1.084, F.G. was 1.022

The cool thing about this recipe is that it is exactly the same as a traditional bock, just more malt.

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Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)Homebrewing since 1990AHA member since 1991, now a lifetime member BJCP judge since 1995

Jeff, do you feel the decoction is critical? If so what was the volume decocted at each step? I could use a calculation but wanted to know your volumes for reference.

I might try this on Saturday morning for the first run on electric.

Decoction is never "critical" but I am one who finds the flavors and increased efficiency to be beneficial. I have notes at home on the yeast and the volumes, but generally pull 1/3 of the mash for the lower temp decoctions and more, looser volumes for the mash out decoction.With your new rig, how would you be measuring the decoctions? If you are pumping from the mash tun to the ketttle, how do you control the liquid ratio?

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Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)Homebrewing since 1990AHA member since 1991, now a lifetime member BJCP judge since 1995

I am looking forward to brewing a doppelbock as soon as I can get this damn lager yeast at a proper pitching volume. I am working off a slight variation of Kai's recipe and using the same strain as the ECY festbier but I'm having to grow it up from a very pissy group of cells. It's taking forever and a day. It's my first time playing with a lager strain (and my first attempt at a lager) so I'm just trying to be patient and let the yeast do what they are supposed to.

I always dig how you keep your recipes simple Denny. Three or four malts is usually the way to go. You can batch sparge a doppelbock, no problem. Step mash and a batch sparge is my standard practice. I will say that I like just a touch of melanoidin malt in there as well, just to give it some of that good flavor.

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Michael P MitchemBeer and Ale Research Foundation (B.A.R.F.)AHA Member since 2011